Grilled Chimichurri Beef Kebabs |
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Prep Time: 240 Minutes Cook Time: 8 Minutes |
Ready In: 248 Minutes Servings: 4 |
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I'm hooked on this marinade. The marinade can be used for other type meats. Ingredients:
1/3 cup fresh lemon juice |
3 cups fresh cilantro, packed |
3 garlic cloves |
1 teaspoon crushed red pepper flakes (to taste) |
1 teaspoon dried oregano |
1 teaspoon kosher salt (to taste) |
1/2 cup vegetable oil |
1 1/2 lbs sirloin steaks or 1 1/2 lbs beef tenderloin |
8 bamboo skewers, soaked in water for 30 minutes |
Directions:
1. Combine lemon juice, cilantro, garlic, pepper flakes, oregano, salt and oil in a blender. Process to form a thick puree.
2. Taste and season with pepper flakes and salt as desired. Place 2/3 cup puree in an airtight container and refrigerate; reserve for sauce.
3. Cut beef into 1 1/2-inch cubes. Place cubes in resealable plastic bag with remaining puree; squeeze out excess air.
4. Marinate in refrigerator for at least 4 hours or overnight; turn as needed to evenly coat.
5. Preheat grill to medium-high. Clean it with a stiff brush, then rub with vegetable oil.
6. Remove beef cubes from marinade, and thread onto skewers; leave a bit of space between cubes. Discard marinade. Sprinkle beef kebabs with salt to taste.
7. Grill until nicely charred on outside with defined grilling marks, about 2 minutes per side for medium-rare, 3 minutes per side for medium, and 4 minutes per side for medium-well.
8. Drizzle some reserved chimichurri sauce over kebabs, and serve hot or at room temperature. Serve remaining sauce on side.
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